Description
The Street Corn Chicken Rice Bowl is a vibrant and flavorful dish inspired by Mexican street corn (Elote). Juicy grilled chicken, smoky and creamy street corn salsa, and fluffy rice come together for a satisfying meal that is both bold and refreshing. Perfect for a quick dinner, meal prep, or a weekend cookout, this dish is packed with zesty, creamy, and slightly spicy flavors that will keep you coming back for more.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Juice of 1 lime
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
For the Street Corn Salsa:
- 4 ears of corn, husked
- 1 jalapeño pepper, seeded and finely diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- ⅓ cup mayonnaise
- ¼ cup crumbled cotija cheese
- Juice of 1 lime
- ½ teaspoon chili powder
- Salt and freshly ground black pepper to taste
For the Rice Bowl Assembly:
- 2 cups cooked white or brown rice
- 1 avocado, sliced
- Lime wedges for serving
- Additional chopped cilantro for garnish
Instructions
- Marinate the Chicken
In a bowl, whisk together olive oil, lime juice, minced garlic, cumin, smoked paprika, salt, and pepper. Coat the chicken and let it marinate for at least 30 minutes. - Prepare the Street Corn Salsa
Grill the corn over medium-high heat until charred on all sides, then slice the kernels off the cob. Mix with jalapeño, red onion, cilantro, mayonnaise, cotija cheese, lime juice, chili powder, salt, and pepper. - Grill the Chicken
Cook the chicken on a preheated grill over medium-high heat for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes, then slice. - Assemble the Rice Bowls
Divide cooked rice into four bowls. Top with sliced chicken and a generous portion of street corn salsa. Add avocado slices and garnish with fresh cilantro and lime wedges.
Notes
- No grill? Cook the chicken on a stovetop skillet over medium-high heat.
- For extra heat, add chopped serrano peppers to the salsa.
- Make it dairy-free by skipping cotija cheese or using a vegan alternative.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Mexican-American